Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. Brenda and Alisha create a six-foot-tall cookie nutcracker for local dancers, plus a replica of a house in Haiti for a non-profit fundraiser. Who will win the $25,000 prize? Which team will be crowned winner and take home the $50,000 prize? Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Place the cake tin on top of the pastry. James Martin explores warm and cosy comfort desserts. Roll out the pastry just a little bit bigger so that it is the width of the cake tin. It is a good idea to bake the tarte on a baking tray in case the juices bubble over the top of the tin. Six teams create displays depicting what happens when a hitchhiker accepts a ride from a stranger. Trisha and her sister cook with autumn crops from a local community garden. This colourful dessert serves 8 people so would be the perfect dessert for a big family Sunday roast. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. Guy Fieri visits eateries that put their heart into everything they do. Nancy is hosting Thanksgiving dinner. If you have difficulty loosening the stones (see step 2), add the halved plums to the frying pan and remove stones when cooked. Trisha hosts her family for a huge Thanksgiving meal. Guy Fieri digs in and pigs out on all things pork. Cool for 5min before carefully inverting on to a plate. 150g all butter puff pastry, rolled into a circle He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. The French also call this dessert tarte des Demoiselles Tatin (the tart of two unmarried women named Tatin). In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. The three bakers make a Christmas morning brunch with gingerbread, cinnamon and eggnog. All rights reserved. If your plums are very ripe you will get lots more juice, so tip the juices into a pan and boil rapidly, before pouring over the turned out tarte.'. Then they make a new dish by combining two traditional desserts. Which team will be sent home? Then, the bakers have to merge chocolate with unusual ingredients. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu. To serve: Cook from frozen at 220°C (425°F) mark 7 for 40min or until pastry is golden. Prepare ahead (longer than three days ahead): Complete the recipe to the end of step 3 then cover, wrap and freeze. James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities. Loosen the edges of the tarte then turn out on to a plate and serve. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Giada shares her step-by-step approach for planning and executing the perfect Thanksgiving meal. After a shocking twist on tacos in Kansas City, a food truck in Texas serves up meatless Mexican food. Guy Fieri is on the lookout for worldwide flavours. She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Wrap and chill for 30min. Roll out the marzipan to a round slightly smaller than the tin and place on top of the plums. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser.

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